JAPANESE CHICKEN SALAD

2 TBSP toasted sesame seeds
1/2 cup toasted slivered almonds
2 cups cooked chicken cubed
1 small head cabbage shredded
3 oz pkg instant chicken noodles crumbled
2 cups green onions

Dressing :
1 pkg noodle seasoning
1/2 cup salad oil
3 Tbsp vinegar
1 tsp MSG
1 tsp salt
1/2 tsp pepper

Toast sesame seeds at 350 degree oven for 5 mins or
until golden... watch carefully
Remove from oven and set aside.
Put cooked cubed chicken into a large bowl, add cabbage,
crumbled noodles and green onions.
In a small bowl mix packet of seasoning oil,
vinegar,sugar, MSG, salt and pepper
Stir together.
Pour over chicken and cabbage mixture. Stir.
Store in covered bowl overnight in the fridge
to marinate.
Just before serving, add seeds and nuts... toss lightly
Serves 6

HAWAIIAN CHICKEN WINGS

1/2 cup Soya Sauce
1/4 cup sugar
1/4 cup margarine
1/4 cup water
1 small onion chopped
1 clove garlic or garlic salt
1 tsp ginger

Mix all together, and pour over chicken wings..cover with tin foil
Put in a 350 degree oven, stirring occasionally
Enjoy ^^

MAGIC SQUARES

3/4 cup margarine
2 cups Graham Cracker Crumbs
mix together and press into the bottom of 9 x 13 pan
Layer on top...
1 can eagle brand milk
1 package chocolate chips
1 package butterscotch chips
11/4 cups coconut
Bake at 350 degrees for 25 mins or until lightly brown

PUMPKIN BARS

4 large eggs
1 cup sugar
1 cup oil
1 teaspoon salt
15 ounce can pumpkin
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon

Beat eggs, sugar, oil and pumpkin until fluffy.Stir together dry ingredients.add to pumpkin mixture (mix thoroughly).Spread batter into ungreased pan.Bake at 350.bake for 25-30 minutes.

PINK LEMONADE CUPCAKES

Ingredients:
1 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
Pinch salt
1/2 c. granulated sugar
1/4 c. vegetable oil
2 egg whites
1/3 c. thawed frozen Pink Lemonade Concentrate
1/4 c. buttermilk
2 or more drops red food coloring

Preheat oven to 350 F. Line muffin pan with liners.
In a small bowl, combine flour, baking powder, baking soda and salt. Set aside.
In a large bowl, whisk together sugar, oil, egg whites and lemonade concentrate. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until just smooth. Add just enough food coloring to turn the batter a light shade of pink.
Scoop batter into liners (fill about three-fourths full). Bake in preheated oven for 20-25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting

Lemonade Buttercream:
3 c. + 3 Tbsp. confectioner’s sugar
1 stick unsalted butter at room temperature
1/8 tsp. salt
2 Tbsp. pink lemonade concentrate
Red food coloring
Add the butter, confectioner’s sugar, salt, lemon juice, and a few drops of food coloring to the stand mixer and mix on low using the paddle attachment until combined. Turn the speed to med-high until the buttercream is fluffy and uniformly pink., spread onto cooled cupcakes

MINI CHEESCAKES

1 (12 ounce) package vanilla wafers
2 (8 ounce) packages cream cheese
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners.
Crush the vanilla wafers, and place 1/2 teaspoon of the crushed vanilla wafers into each paper cup.
In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.
Bake for 15 minutes. Cool. Top with a teaspoonful of cherry pie filling.

I got this recipe from the All Recipe site

http://allrecipes.com/Recipes/Main.aspx

SIMPLE CANDY BAR SALAD

6 Red apples
4 green apples
4 bananas
6 snicker candy bars
16 oz Cool WHip
Pretzels

Chop up apples, bananas and chocolate bars.
Mix with cool whip.
Chill overnight
Crush pretzels to serve on top before serving

I know it sounds weird, with the candy bars in it.
I have'nt actually tried this one yet, but wrote it down in my
recipe book with the hopes of trying it soon.
If you try it first... let me know how it is !!!

CARROT SOUFLE

Ingredients :

1 lb carrots
1/2 cup margarine
1 tsp vanilla
3 eggs
3 Tbls flour
1 tsp baking powder
1/2 tsp salt
1/2 cup sugar

Cook and drain carrots, then mash
Add margarine, vanilla and eggs.
In another bowl mix,
flour, sugar, baking powder and salt
Add to carrot mixture

Lightly grease a 2 quart casserole dish.
Pour in mixture and bake 350 degree oven for 45 minutes

* Can put everything in a blender and mix that way *

I got this recipe from Brookee Bullock

PASTA BAKE

Ingredients...
Bacon, Onion, Mushrooms and Yellow Pepper

Saute onions and pepper,
add bacon, then mushrooms... saute more.

750ml cream ( double ) or a bottle
of creamy sauce with mushrooms.
Add cream to sauteed mixture, then add parsley and Italian herbs.

Cook any kind of pasta 10 mins in salted water, or
till desired consistency.
Put in a dish and pour sauce micture over.
Grate white cheddar or mazzarella over top... put in oven
until melted.

This is my sister Anne's recipe

CHOCOLATE TRIFLE

Layer a trifle bowl with
1st.. chocolate pudding
2nd.. Broken up devils food cake ( or chocolate cake )
3rd.. Cool whip
4th... Broken up Skor bars
Actually I dont like skor bars, so I use
cadburys dairy bar.. and I also grate it
Repeat again, and then put in the fridge

Its very chocolately, but good

TEXAS SHEET CAKE

2 cups flour
2 cups sugar
1/2 tsp salt
1 cup margarine
2 eggs
1 cup water
4 Tbls cocoa
1 cup sour cream
1 tsp soda

In a bowl put first three ingredients.
In a small pot put water, margarine and cocoa,
bring to a boil.
Take off heat and add to dry ingredients.
Immediatly add sour cream, eggs and soda...... Mix well.
Spray a cookie sheet with Pam... add the micture.
Bake in a 350 degree oven for 20 mins

When cool, add a frosting.
I just use the frosting from the can.

This goes a long way and is so moist

CHICKEN AND FRUIT SALAD

Directions
Combine in large bowl:6 cups cooked chicken or 2 cans of cannedchicken breast
.16oz cook bow-tie macaroni
1/4 cup green onions
In a separate bowl mix:2 cups mayonnaise ( not miracle whip )
16oz coleslaw dressing
juice from pineapple listed below
Mix and Chill... Add:1 can pineapple tidbits ( juice removed )
1 cup diced celery
2 cups green and red seedless grapes
2 small Fuji apples chopped and diced
1 small bag slivered almonds
Best if the pasta and dressing mixes are combined the night before.and the rest before serving.... Enjoy

AUTUMN APPLE SALAD

1 20 oz can crushed pineapple with juice
2/3 cup white sugar
1 3oz package lemon jello
1 8oz cream cheese softened
1 cup diced unpeeled apples
1 cup chopped nuts
1 cup chopped celery
1 cup frozen whipped topping thawed
Directions:In medium saucepan over mediium heat boil pineapple and sugar for 3 minutes.Mix in jello... stir till dissolved.Stir in cream cheese.Remove from heat..... allow to cool 10 - 15 minutesGently fold in apples , nuts, celery and whipped toppingTransfer to a 9 x 9 inch square pan.Refridgerate 4 hours or until firm.Serves 12.I got this off the internet when I was having some kind of party here, and it was a big hit.I doubled the recipe